• Take gram flour in a bowl. Add beaten Yogurt and warm water. Whisk well to remove all lumps. The mixture should have a thick consistency. Add salt and cover it and leave it to ferment for 3-4 hours.
  •  Make a paste of ginger and green chilies.
  •  Add this paste to the fermented mixture. Add turmeric powder and correct seasoning.
  •  Keep the steamer ready on the flame.
  •  Grease a dhokla mold or a shallow cake tin with a little oil. In a small bowl take one teaspoon of soda bi-carb, 1 teaspoon oil and juice of 1 lemon. Mix well and add this to the Gram flour mixture.
  •  Pour the batter into the greased mold and steam for 10-12 minutes.
  •  Cool for sometime. Cut into squares and arrange in a serving platter/bowl.
  •  Heat oil in a small pan. Add mustard seeds. When the seeds begin to crackle, remove and pour over the dhoklas.
  •  Serve garnished with chopped green coriander leaves and grated coconut.


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